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Balsamic Glazed Ribs

These ribs are made Coconut Sugar and Balsamic Vinegar. A healthy Italian twist for slow oven-roasted pork ribs. Glazed to perfection and falling off the bone!

Balsamic Glazed Ribs

Balsamic Glazed Ribs


  • 2 ½ lbs Pork Ribs Rack of 12 Baby Back Ribs
  • ½ tbsp Paprika
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • ½ tsp Mustard Powder
  • 1 tsp Black Pepper
  • 1 tsp Himalayan Salt
  • 4 tbsp Balsamic Glaze - see recipe below
  • 2 tbsp Redstone Extra Virgin Olive Oil or if you prefer spicy use Redstone Harissa Olive Oil
  • 1 tsp Thyme Fresh leaves only, garnish



  1. Preheat oven to 300 F. Line a sheet pan with enough aluminum foil to wrap around the rack of baby back ribs. On top of it lay a sheet of parchment paper of equal size.
  2. Combine the paprika, onion powder, garlic powder, mustard powder, black pepper, and salt in a bowl, mixing well with a fork.
  3. Pat dry the rack of baby back ribs. Coat every side with the dry rub, distributing it evenly and thoroughly.
  4. Wrap the foil/parchment paper around the rack and seal it well.
  5. Roast the ribs on the middle rack for 2 ½ hours.
  6. Remove the ribs from the oven and unwrap them carefully.
  7. Combine 4 tbsp of warm balsamic glaze with 2 tbsp of olive oil and with a brush coat every side of the rack generously.
  8. Return to the middle rack in the oven uncovered and roast for an additional 25-30 minutes.
  9. Remove from the oven and sprinkle with fresh thyme leaves. Carve, serve, and dig in!

BALSAMIC GLAZE Instructions:

  1. In a small saucepan over medium heat, add 1 cup balsamic vinegar and ¼ cup coconut sugar. Once it begins to bubble, reduce the heat to low and let it simmer until reduced by half, about 15-20 minutes. Keep an eye on it, so it won't burn.
  2. Remove from the heat and set aside to cool

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